2 Tbs unsalted butter (plus a little more to coat the baking dish)
1 bunch of leeks (4 to 6), white and pale green parts only, halved lengthwise. Cut into ½ cm thick half-moons and rinse well (about 3 heaping cups)
1 tsp salt
¼ tsp freshly ground pepper
4 cups (1 L) milk
8 slices of brioche 0.5 cm thick
170 g of thinly sliced ham
2 Tbs thyme leaves
115 g grated fontina cheese2. Whisk together eggs and milk. Whisk in the slat and pepper. Set batter aside.
- Preheat the oven to 325° F. Butter a 9 x 13” casserole dish. Heat the butter in a medium skillet over medium heat. Cook the leeks, covered until softened (about 5 min) transfer to a small bowl.
- Whisk together eggs and milk. Whisk in the slat and pepper. Set batter aside.
- Layer the bread, ham, leeks, thyme and cheese “shingle style” in the buttered dish. Pour batter over top press gently so bread absorbs the liquid.
- Bake until puffed and golden brown approx. 1 hour, slice and serve.
Note: Assembly of this dish can be done the day before, just cover and refrigerate. Add batter and bake the next day.